Ingredients
For the Shrimp & Asparagus
Fresh:
1 lb large wild caught shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 garlic cloves, minced
1 lemon, juiced
Staple:
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon red pepper flakes (optional)
3 tablespoons grass-fed butter
2 teaspoons salt (to taste; using Natural Redmond Real Salt)
2 teaspoons freshly ground black pepper (to taste)
For the Roasted Garlic Mashed Potatoes:
Fresh:
2 lbs small yellow potatoes, cut into chunks (skins on)
3 garlic cloves, smashed (for roasting)
1 tablespoon fresh rosemary
½ cup bone broth
Staple:
1 tablespoon olive oil
2 tablespoons grass-fed butter
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Wild-caught organic seafood and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print RecipePrepare the Potatoes for Steaming
1. Cut the yellow potatoes into chunks and place in the steamer basket.
2. Place the smashed garlic cloves and rosemary in the steamer basket with the potatoes.
3. Cover and steam over boiling water for 20–25 minutes, or until potatoes are fork-tender.
Cook the Shrimp & Asparagus
4. While potatoes are steaming, trim and cut asparagus into bite-sized pieces.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add asparagus, salt and pepper and sauté for 3–4 minutes until tender-crisp.
7. Season shrimp with salt, pepper, and paprika.
8. Add shrimp and cook for 2 minutes per side until pink and slightly curled.
9. Reduce heat to medium. Add minced garlic and red pepper flakes (if using); cook for 30seconds.
10. Stir in butter and lemon juice until butter melts and coats the ingredients.
11. Toss everything together, season with salt and pepper to taste and cook for another minute.
Mash the Potatoes
12. Transfer the steamed potatoes and garlic to a large bowl.
13. Mash with a potato masher or fork while still warm.
14. Stir in bone broth, butter, olive oil, and rosemary until chunky and creamy.
15. Season with salt and pepper to taste.
Serve
16. Divide mashed potatoes onto plates, then top with garlic butter shrimp and asparagus.
Total Macros:
Calories: 550.5
Protein: 28.75g
Carbs: 41.25g
Fat: 30g
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